Isolation of fatty acids and aromatics from cell suspension cultures of Lavandula angustifolia

Gülaçti Topçu, Gabriele Herrmann, Ufuk Kolak, Ahmet C. Gören, Andrea Porzel, Toni M. Kutchan

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Cell suspension cultures of Lavandula angustifolia Mill. ssp. angustifolia (syn.: L. officinalis Chaix.) afforded a fatty acid composition, cis and trans p-coumaric acids (=p-hydroxy cinnamic acids), and β-sitosterol. The fatty acid composition was analyzed by GC-MS, and the structures of the isolated three compounds were determined by 1H- and 13C-NMR, and MS spectroscopic techniques.

Original languageEnglish
Pages (from-to)100-105
Number of pages6
JournalNatural Product Research
Volume21
Issue number2
DOIs
StatePublished - Feb 2007

Keywords

  • Cis and trans p-Coumaric acids
  • Fatty acid composition
  • Lamiaceae
  • Lavandula angustifolia
  • Plant cell suspension culture
  • β-Sitosterol

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